A spiced sweetcorn soup with flavours of Mexico and lots of smoky heat from the chipotle chilli.
Appetizer, Lunch, Soup, Vegetarian
spiced sweetcorn soup
Author: Laura Scott
2onions roughly chopped
4sticks celeryroughly chopped
3small sweet potatoespeeled and roughly chopped
1kilo frozen sweetcorn
Salt & pepper
1litre vegetable stock/water
1limezest & juice
1tbspchipotle paste thinned down with a splash of water
Chopped corianderdried/fresh red chilli & crumbled feta cheese for garnish
Heat the oil in a large saucepan over a medium heat then fry off the onion, celery, garlic and sweet potatoes until softened which will take around 10 minutes
Add in the spices and continue to fry for a further 3 minutes
Pour in the sweetcorn, stir well to mix in the spices then add in the vegetable stock/water
Bring the soup to the boil, turn down to a medium heat and cook for 30 minutes
Blend the soup in a high powered blender then add in the lime zest, lime juice and the chipotle paste
Check the seasoning and serve the soup with garnishes of coriander, chilli and feta cheese
This soup can be kept in the fridge for a few days or it can be frozen in zip lock bags to enjoy at a later date.
The recipe 'Spiced sweetcorn soup with chipotle & feta cheese' first appeared on How to cook good food and is copyright.